Ingredients40g butter2 carrots, chopped1 large onion, chopped2 tablespoons chopped fresh parsley500g courgettes, sliced40g freshly grated Parmesan3 eggs, beaten60ml double creamPreparation method1. In a large frying pan over medium high heat, saute the carrots, onion and parsley for a few minutes. Add the courgette and cook for a further 15 minutes, stirring occasionally.2. Preheat the oven to 150 C / Gas mark 2. Put the kettle on.3. In a mixing bowl, beat the eggs and add the cream and Parmesan. Remove the courgettes from the heat and add the egg mixture. Turn everything into a buttered baking dish.4. To bake the gratin in a bain marie, lay a tea towel in the bottom of a large roasting tin or baking dish, then place the smaller baking dish with the courgettes on top of the towel. Place in the oven and carefully pour boiling water from the kettle halfway up the sides of the baking dish.5. Bake for 45 minutes and serve immediately.

Ingredients1 (500g) packet fresh cheese ravioli125ml milk125ml double cream120g grated Gouda cheese1 teaspoon chopped fresh parsley1 teaspoon white pepperPreparation method1. Bring a large pot of lightly salted water to a rolling boil over high heat; stir in the ravioli and return to the boil. Cook according to packet directions. Drain.2. Meanwhile, bring the milk and cream to a simmer in a saucepan over medium heat. Whisk in the Gouda cheese until melted; season with parsley and white pepper. Pour the sauce over the cooked ravioli to serve.

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RECIPE INGREDIENTS2 1/4 cups all-purpose flour1/2 cup nonalkalized cocoaPinch salt8 oz. unsalted butter, at room temperature3/4 cup sugar1 1/2 teaspoons vanilla extractDIRECTIONSCombine the flour, cocoa, and salt. In a large bowl, beat the butter, sugar, and vanilla until well blended. Add the flour mixture; beat until well blended (if you're using an electric mixer, set it on low speed). Divide the dough and shape it into two flat disks; wrap one in plastic while you work with the other. Heat the oven to 350 degrees F. On a lightly floured surface, roll one disk 3/8 inch thick. Cut out shapes and set them 1 inch apart on parchment-lined baking sheets. Repeat with the other disk. Combine the scraps, chill them if they feel warm, and reroll. Bake the cookies until the tops look dry and you see flaky layers when you break a cookie in half. Transfer to a rack to cool completely. Decorate the cooled cookies.

Ingredients75g walnut pieces300g spaghetti100g Stilton or other blue cheese3 tbsp single creamsalt and freshly ground black pepperPreparation method1. Preheat the oven to 180°C (gas 4). Spread the walnuts on a baking sheet and bake for 5 minutes until lightly browned. Remove them from the oven and leave to cool, then crush coarsely.2. Bring a large pan of lightly salted water to the boil. Tip in the spaghetti, bring back to the boil and cook for 10-12 minutes, or according to the packet instructions, until al dente.3. Meanwhile, crumble the cheese into a saucepan. Add the cream, mix, and heat gently for 2-3 minutes, stirring constantly.4. Drain the pasta, setting aside 2 tbsp of the cooking water. Tip the pasta into a heated serving dish. Add the reserved cooking water to the blue cheese mixture. Pour this sauce over the pasta and stir until incorporated. Add the nuts, grind over some pepper and serve at once.

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Ingredients1 (500g) packet penne pasta1 tablespoon extra virgin olive oil, divided175g (6 oz) smoked bacon, chopped1 (200g) punnet mushrooms, sliced8 cloves garlic, minced750ml (1 1/4 pints) chicken stocksalt and freshly ground black pepper to taste50g (2 oz) freshly grated Parmesan cheesePreparation method1. Cook penne according to packet instructions; drain.2. In a large frying pan over medium heat, cook bacon until browned. Stir in the garlic and cook for a few minutes, then add the mushrooms. Cook, stirring constantly, for a couple of minutes until the mushrooms begin to soften.3. Pour in the chicken stock, and bring to the boil. Allow to simmer over medium heat for about 3 minutes. Add cooked penne to the pan, and stir until coated. Simmer uncovered until the sauce has reduced to just a few teaspoons in the bottom. Place generous servings onto plates, and top with Parmesan cheese.

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RECIPE INGREDIENTSPeanut butter12 oatmeal raisin cookies1 pint vanilla ice cream or flavor of your choiceMiniature chocolate chipsDIRECTIONSSpread peanut butter over the bottom of six cookies. Top with a scoop of ice cream. Top with another cookie; press down gently. Roll sides of ice cream sandwich in chocolate chips. Wrap in plastic wrap. Freeze until serving.

Transfer the graham cracker mixture to the prepared pan and evenly pat into the bottom. Bake for 10 minutes. Cool on a wire rack for 20 minutes.

Meanwhile, reduce oven temperature to 325°. Beat both cream cheeses and the remaining 1/2 cup sugar in a large bowl with an electric mixer at medium speed until creamy, scraping down the sides occasionally. Beat in squash puree until smooth. Beat in eggs one at a time. Finally, beat in vanilla, cinnamon, salt and the remaining 3 tablespoons flour. Scrape the filling into the pan, spreading evenly over the crust.

Bake until set and the edges are light brown, about 35 minutes. Let cool completely on a wire rack, then refrigerate for at least 1 hour before cutting into bars.

Ingredients325g conchiglie pasta (shells)300g frozen spinach, thawed2 eggs4 tbsp olive oil8 tbsp breadcrumbs1 1/2 (660g) jars tomato basil pasta sauce1 (250g) packet grated Cheddar cheese1 (250g) packet grated mozzarella cheesePreparation method1. Preheat oven to 180 C / Gas 4.2. Bring a large pot of lightly salted water to the boil. Cook pasta in boiling water for 8 to 10 minutes, or until al dente; drain. Bring 125ml water to the boil in a saucepan, and cook the spinach 4 to 6 minutes, until tender.3. Place the cooked pasta in a medium bowl. In a small bowl, whisk together the eggs and oil. Toss the pasta with the cooked spinach, egg mixture and breadcrumbs.4. Cover the bottom of a 22x33cm baking dish with 1/3 of the pasta sauce. Pour half of the pasta mixture into the baking dish, and cover with another 1/3 of the pasta sauce. Sprinkle with 1/2 of the Cheddar and 1/2 of the mozzarella. Layer with remaining pasta mixture, and top with remaining sauce. Sprinkle with the rest of the Cheddar and mozzarella cheeses.5. Bake 45 minutes in the preheated oven, or until bubbly and lightly browned.

Ingredients40g butter40g plain flour250ml semi-skimmed milk100g mature Cheddar, gratedpinch of chilli powder2 tsp chopped fresh thyme or 1 tsp dried4 eggs, separatedsalt and freshly ground peppersmall sprigs of fresh thyme to garnishPreparation method1. Preheat the oven to 190°C (gas 5). Generously grease eight 250ml soufflé dishes and place them on a baking tray.2. Melt the butter in a saucepan, add the flour and stir to blend for 1 minute. Add the milk gradually and bring to the boil, stirring all the time until thickened. Add the grated cheese, chilli powder, thyme and a generous grinding of pepper. Stir and leave to cool for about 10 minutes.3. Blend the egg yolks into the cheese sauce, two at a time.4. Sprinkle the egg whites with a pinch of salt and whisk until stiff peaks form. Whisk one quarter of the egg whites into the sauce, then gently fold in the remainder, using a large metal spoon.5. Divide the mixture among the dishes and bake for 15 minutes until risen and golden. Serve at once, garnished with fresh thyme.

Ingredients1 cos or romaine lettuce2 crisp, green-skinned dessert applesjuice of 1/2 lemon100g Stilton2 tbsp crème fraîchesalt and freshly ground black pepperPreparation method1. Tear lettuce leaves into large pieces and place in a large salad bowl.2. Quarter and core the apples, cut them into thinner wedges, then into chunks. Sprinkle with 1 tbsp of the lemon juice.3. Roughly chop the cheese into small dice. Mix the crème fraîche with the remaining lemon juice, then season to taste.4. Add the apples and cheese to the lettuce, drizzle with the dressing, toss well, then serve the salad in individual bowls.

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